Baked Gnocchi with Cheese

• 1 cup heavy cream
• 6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
• Pinch of freshly grated nutmeg
• 1/4 teaspoon freshly ground pepper
• Unsalted butter, for baking dish
• 1 tablespoon coarse salt
• Basic Potato Gnocchi (recipe follows)
• 2 cups all-purpose flour, plus more for dusting
• 2 pounds Yukon Gold or russet potatoes
• 1 tablespoon plus 2 1/2 teaspoons coarse salt
• 2 large eggs
• 1/4 teaspoon freshly ground pepper
• (serves 4 to 6)

1. Heat the cream in a small saucepan over medium heat until just simmering.
2. Add two-thirds of the cheese; stir until melted.
3. Stir in the nutmeg and the pepper.
4. Remove from heat; cover to keep warm.
5. Preheat the oven to 400F.
6. Butter an 8-inch-square baking dish; set aside.
7. Bring a large pot of water to a boil; add the salt.
8. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more.
9. Transfer the gnocchi with a slotted spoon to the buttered dish.
10. Repeat the process with the remaining gnocchi.
11. Pour the cheese sauce over the gnocchi, and gently toss.
12. Sprinkle the remaining cheese on top.
13. Bake the gnocchi until golden brown, about 25 minutes.
14. Lightly flour a baking sheet; set aside.
15. Put the potatoes in a large saucepan, and cover with cold water by 2 inches.
16. Bring to a boil; add 1 tablespoon salt.
17. Reduce to a simmer; cook until the potatoes are very tender, about 25 minutes.
18. Drain the potatoes.
19. When they are cool enough to handle, peel them, then pass them through a ricer or food mill into a medium bowl.
20. Sprinkle with the flour, and add the eggs.
21. Sprinkle with the remaining 2 1/2 teaspoons salt and the pepper.
22. Stir mixture with a fork to combine well.
23. Turn out the dough onto a lightly floured surface; gently knead until it is soft and smooth, about 3 minutes.
24. Divide the dough into 4 to 6 pieces.
25. Roll each piece into a long rope about 3/4 inch thick.
26. Cut the ropes crosswise into 1-inch gnocchi.
27. Roll a cut side of each dumpling against the tines of a fork with your thumb (forming ridges on one side and an indentation on the other).
28. Set aside on the floured baking sheet until ready to cook.

heavy cream, fontina, nutmeg, freshly ground pepper, butter, coarse salt, flour, potatoes, coarse salt, eggs, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/baked-gnocchi-with-cheese-392516 (may not work)